H. Ergezer Et Al. , "The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.5, pp.561-569, 2014
Ergezer, H. Et Al. 2014. The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.5 , 561-569.
Ergezer, H., AKCAN, T., & Serdaroglu, M., (2014). The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.5, 561-569.
Ergezer, Haluk, TOLGA AKCAN, And Meltem Serdaroglu. "The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.5, 561-569, 2014
Ergezer, Haluk Et Al. "The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.5, pp.561-569, 2014
Ergezer, H. AKCAN, T. And Serdaroglu, M. (2014) . "The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.5, pp.561-569.
@article{article, author={Haluk Ergezer Et Al. }, title={The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs}, journal={KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES}, year=2014, pages={561-569} }